Cold Asparagus Vinaigrette
Steps
Blanch the asparagus and drain it on paper towels.
Arrange the spears in a shallow serving dish and sprinkle with the minced shallot.
Place the garlic and salt in a small bowl , and mash them together with the back of a spoon until the mixture forms a paste.
Stir in the mustard and lemon juice.
Whisk in the oil , vinegar , and pepper.
Spoon this dressing over the asparagus.
Garnish the asparagus with alternating bands of chopped egg white , parsley , and egg yolk.
Chill thoroughly before serving.
Ingredients
asparagus, shallot, garlic clove, dijon mustard, lemon, juice of, olive oil, red wine vinegar, fresh ground black pepper, hard-cooked egg, fresh parsley